Name: Stir-Fried Shrimp and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb shrimp (peeled and deveined); 2 tablespoons vegetable oil; 2 cups broccoli florets; 2 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon honey; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1/4 teaspoon red pepper flakes (optional); 2 tablespoons green onions (chopped (for garnish)); 1 tablespoon sesame seeds (for garnish)

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This Stir-Fried Shrimp and Broccoli is a quick, healthy, and flavorful dish that’s perfect for a Quick Weeknight Dinner. The combination of succulent shrimp, crunchy broccoli, and savory soy-ginger sauce creates a mouthwatering meal that comes together in just 20 minutes.

Why You’ll Love Stir-Fried Shrimp and Broccoli

This Stir-Fried Shrimp and Broccoli shines as a Quick Weeknight Dinner:

Fast & Easy: Ready in 20 minutes with minimal prep.
Healthy & Tasty: Packed with protein and veggies, no flavor compromise.
Bold Flavors: Soy-ginger sauce with a hint of sweetness and spice.
Family-Friendly: Appeals to both kids and adults.
I whip this up on busy evenings, and it’s always a hit with everyone at the table!

Ingredients for Stir-Fried Shrimp and Broccoli

Here’s what you’ll need for Stir-Fried Shrimp and Broccoli (serves 2):

For the Stir-Fry:

1 lb shrimp, peeled and deveined
2 cups broccoli florets
2 tbsp vegetable oil, divided
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)

For the Sauce:

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame oil
¼ tsp red pepper flakes (optional)

Equipment:

Large skillet or wok
Small mixing bowl

Ingredient Tips:

Shrimp: Fresh or thawed frozen for tender texture; pat dry to avoid steaming.
Broccoli: Cut into bite-sized florets; blanch briefly for brighter color.
Soy Sauce: Low-sodium to control saltiness; gluten-free if needed.
Oyster Sauce: Adds umami depth; check for gluten-free versions if necessary.
Ginger: Freshly grated for bold flavor; ground ginger is less vibrant.

Directions for Stir-Fried Shrimp and Broccoli

Let’s create this flavorful Stir-Fried Shrimp and Broccoli!

Prepare the Sauce

In a small bowl, I whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and ¼ tsp red pepper flakes (if using) until smooth.
I set the sauce aside.

Cook the Shrimp

I heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.
I add 1 lb shrimp and cook for 2–3 minutes per side until pink and opaque.
I remove the shrimp and set them aside on a plate.

Stir-Fry the Broccoli

In the same skillet, I add the remaining 1 tbsp vegetable oil and toss in 2 cups broccoli florets.
I stir-fry for 3–4 minutes, stirring occasionally, until tender-crisp and vibrant green.

Add Aromatics

I add 2 minced garlic cloves and 1 tbsp grated ginger to the skillet, cooking for 1 minute until fragrant, stirring to prevent burning.

Combine and Sauce

I return the shrimp to the skillet and pour the sauce mixture over the shrimp and broccoli.
I stir to coat evenly and cook for 2–3 minutes until the sauce thickens slightly and everything is heated through.

Garnish and Serve

I garnish the Stir-Fried Shrimp and Broccoli with 2 tbsp chopped green onions and 1 tbsp sesame seeds.
I serve immediately with steamed rice or noodles.

Nutrition

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: ~20 minutes
Servings: 2
Calories: ~350 kcal per serving
Macros per Serving: 25g carbs, 30g protein, 15g fat, 5g fiber

Variations

Veggie Boost: Add bell peppers or snap peas for a colorful Quick Weeknight Dinner.
Spicy Twist: Increase red pepper flakes or add chili paste for a fiery Quick Weeknight Dinner.
Protein Swap: Use chicken, tofu, or beef instead of shrimp.
Nutty Crunch: Sprinkle with crushed peanuts for texture.
Low-Carb: Serve over cauliflower rice instead of regular rice.

Serving Ideas:

Pair with Layla Cooks’ Chocolate Mint Cookies for a sweet finish.
Serve with jasmine rice to soak up the sauce for a Quick Weeknight Dinner.
Offer with a side of miso soup for a complete meal.

Storage

I store Stir-Fried Shrimp and Broccoli in an airtight container in the refrigerator for up to 2–3 days to maintain freshness. To reheat, I warm it in a skillet over low heat with a splash of water or soy sauce to revive the sauce, or microwave in 30-second intervals, stirring often. Freezing is not recommended, as shrimp and broccoli may become mushy upon thawing.

FAQs

Here are answers to some common questions about this recipe:

Can I use frozen shrimp for this recipe?
Yes, I can use frozen shrimp, but I make sure to thaw them first before cooking. This ensures the shrimp cook evenly and stay tender.

Can I make this recipe ahead of time?
I usually recommend cooking this dish fresh, as stir-fried shrimp and broccoli are best when served immediately for the best texture. However, I can prep the sauce and chop the veggies ahead of time to make it quicker when I’m ready to cook.

What can I serve with this stir-fry?
Serve Stir-Fried Shrimp and Broccoli with steamed rice, cauliflower rice, or noodles. A side of sautéed spinach or salad works for a low-carb option.

Is this recipe gluten-free?
Stir-Fried Shrimp and Broccoli can be gluten-free by using gluten-free soy sauce and checking oyster sauce labels for gluten additives.

How can I adjust the sweetness of the sauce?
For a sweeter sauce in Stir-Fried Shrimp and Broccoli, add extra honey. For a savory flavor, reduce honey and increase soy sauce or oyster sauce.

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Conclusion

This Stir-Fried Shrimp and Broccoli recipe is one of my go-to meals when I want something quick, healthy, and full of flavor. The combination of shrimp, broccoli, and a savory sauce makes it a satisfying dish, and I can easily customize it based on what I have on hand or my personal taste. Whether I’m cooking for myself or serving it up for a busy weeknight dinner, this dish always hits the spot.